Gently shape the ground chuck into four burgers of equal size and thickness (about 3/4 inch thick), and season with the salt and pepper. Grill the burgers over Direct Medium heat until the internal temperature reaches 160° for medium, 8 to 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

Serve the burgers hot on the buns with the ketchup and mustard,
if desired.

Season both sides of the steaks with the salt and pepper, pressing the spices into the meat. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Lightly spray or brush both sides of the steaks with the olive oil. Grill over Direct High heat until the internal temperature reaches 145° for medium rare, 8 to 12 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 3 to 5 minutes. Serve warm.

Season the interior cavity of the trout with salt and pepper. Lightly brush or spray both sides of the exterior with the olive oil. Grill the fish over Indirect Medium heat until opaque in the center, about 15 minutes. Serve warm with lemon wedges, if desired.

Grill the sausages over Indirect Medium heat until browned, 18 to 25 minutes, depending on the size of the sausages, turning occasionally, until the juices run clear and the sausages are no longer pink in the center. Serve warm on the buns with your favorite condiments.

Rinse the chicken breasts under cold water and pat dry with paper towels. Season the breasts with salt and pepper and lightly brush or spray both sides with the olive oil. Grill over Direct Medium heat until the juices run clear and the meat is no longer pink in the center, 8 to 10 minutes, turning once halfway through grilling time. Serve warm.

Rinse the chicken breasts under cold water and pat dry with paper towels. Season the breasts with salt and pepper and lightly brush or spray both sides with the olive oil.

Grill, skin side up, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. If you would like crispier skin, grill the breasts, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Serve warm.

Season the fish fillets with salt and pepper and lightly brush or spray both sides with the olive oil. Grill the fillets over Direct High heat until opaque in the center, 8 to 10 minutes, turning once halfway through grilling time. Serve warm with lemon wedges, if desired.